On a cutting board, use a sharp knife to slice the bananas thinly.
In a small bowl, mix the tahini and honey well.
Spread the kourou pastry sheets on a clean, lightly floured surface and cut each sheet into 12 squares.
Divide the tahini-honey mixture evenly among the pastry squares, spreading it well on the surface.
Distribute the thin banana slices on top and grate the dark chocolate over them.
Close the pies by folding the 4 edges of each sheet inward, gathering all the edges in the center.
Place the pies on a shallow baking tray lined with non-stick paper and bake in a preheated oven at 180°C (356°F), using the fan setting, for 18-20 minutes.
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